Tag: sirloin

I never tire of steak and bearnaise sauce

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I could full well have a blue sirloin for breakfast, which you can here, but it feels a little too extravagant for everyday. However, I can get such steak and bearnaise cravings that I would whip up a batch of sauce just for me, which might sound a bit laborious, but I can assure you it is – if not completely normal – worth it.

Bearnaise sauce, serves 1

just about 1 tbsp white wine vinegar

1 tsp dried tarragon

1 tbsp water

1 egg yolk, at room temperature

50 g butter, cold/at room temperature and cut into cubes 

Pour vinegar and tarragon into a non-stick (small) saucepan. Reduce on high heat and turn the fan on high (it has a strong smell). Be careful not to burn the tarragon. Once most of the liquid has evaporated remove from heat and add the water. This will soak up the flavours left in the pan. Leave to cool a little then add the egg yolk. Use low heat or a bain marie and add one butter cube and let it melt while whisking. It is important to whisk continuously. Add the cubes a few at the time, once melted add a few more and repeat until they have all melted. Take care while continuing whisking for the sauce to thicken. One thick and warm remove from heat but continue to whisk for a little while. Adjust the seasoning and serve. 

Steak sandwich with spinach and parmesan

Published on by Hanna2 Comments

During the two weeks I stayed with my friend Nick while waiting to move into the new place, I did cook a bit although I missed my own larder and equipment. I mainly re-used old favourites requiring only ordinary ingredients found in any corner shop, but you can still make some really nice things out of basic ingredients.

Like this steak sandwich for example. The taste of crispy buttery bread and rare steak is divine, and with some green leaves, mayonnaise and good parmesan this a true delight.

Steak sandwich with spinach and parmesan, serves 1

200-300 g sirloin steak

1 ciabatta

salted butter and oil for frying

1-2 tbsp good mayonnaise, like Hellman’s or homemade

1 handful baby spinach

parmesan shavings

salt, black pepper

extra virgin olive oil

Season the meat. Cut the ciabatta in half. Heat up a frying pan with butter and oil on medium heat. Fry the bread crispy and golden and remove to a plate. Turn the heat up to high and fry the meat for a minute on either side. Remove to another plate and let the meat rest for at least 5 minutes.

Spread mayonnaise on the breads and top with spinach. Trim the meat and slice it. Divide the meat slices between the breads and top with parmesan shavings, ground black pepper and a drizzle of olive oil.

Tuck in!

Gaucho, Piccadilly

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A little while ago now, we managed to meet up with Ian and Anna for dinner at Gaucho, this meat-centered restaurant serving Argentinian steaks.

There are a few Gaucho’s to choose from in London, and we settled for the Piccadilly branch in between Piccadilly and Regent Street. The decor is typical for the chain of restaurants and consists of a lot of cow skin, dark wood and dimmed lights.

Anna and I had been shopping during the day so we took the opportunity to sit down with a drink and relax before the boys arrived. I had a glass of sparkling wine and Anna fresh cranberry juice. When the boys arrived we were directed upstairs to the dining room. We thought it would be quite empty on a Sunday night, as we haven’t seen many prople arriving when we were in the bar, but the dining room was almost full.

The menu at Gaucho’s was a bit disappointing with regards to starters and desserts, but the steaks (the reason we were here) did not disappoint. A waitress also walks around the restaurant with a big wooden board displaying the different cuts of meat and explains to the tables what cuts they are and how they are best cooked.

The menu was a bit disappointing with regards to starters and desserts, but the steaks (the reason we were here) did not disappoint. A waitress also walks around the restaurant with a big wooden board displaying the different cuts of meat and explains to the tables what cuts they are and how they are best cooked.

We went straight to the maincourse. Anna decided on their burger which she found really food and especially the dressing with mayonnaise, mustard and red wine was superb.

Both Ian and I chose the fillet medallion. I asked for mine blue and Ian had his rare. We also ordered fries and sauce. Bearnaise (always) for me and peppercorn for Ian.

Christopher wanted a large steak and settled for 400g sirloin and the same trimmings as me. Christopher was the only one out of which was slightly disappointed, as he thought the steak was as good as the ones we eat at home. We normally I have sirloin, from Aberdeen Angus, just like these, so I could see his point. Because I ordered a cut I don’t eat as often, I was very happy with mine. It was cooked perfectly, had lots of flavour and was so tender I compared to to cutting butter. And this was with a normal knife I might add, no steak knives needed at Gaucho.

I really like Gaucho, and my meat was spectacular. The fries were just regular fries and to be honest a little on the soggy side. The bearnaise wasn’t thick enough and tasted a bit too much of tarragon, so there is room for improvement on other areas.